“BREAD MACHINES AND HEAT GUNS WERE NEVER DESIGNED TO ROAST COFFEE”

There are three problems I’ve run into since roasting with the Poppery

1. Small batch sizes (a maximum of 1/2 cup at a time)
2. Inconsistent roast times (the Poppery continually gets hotter – shorting roasts, burning beans)
3. The ambient temperature needs to be warm. So, no roasting in the Minnesota winters

Looks like a new roasting technique solves all three problems at once.

Like podcasting, I’m pretty sure I’ve got all the necessary gear in the basement. More later.

I’m finally making my home office more comfortable, so I can spend more focused and productive time without getting distracted by the rest of the house.

One of the things that crossed my mind was installing a small batch coffee roaster. Then friend of the show Pete T. points me to the NYTimes article on home roasting.

“At the end of a meal at a restaurant I’d like a cup of coffee. But it’s pretty rare that I’ll order it anymore,” he said. It just won’t taste right.” – Chris Becker

I’m with Chris, pretty particular about my coffee. But you know that.